Cooking 102

Do you remember how there was a time when I only had sprinkles in my spice cabinet?

Things are slowly changing!

I’m becoming more and more convinced that it is increasingly difficult to NOT COOK if I want to continue to move away from processed foods.

So, I recruited a cooking mentor. I found recipes I wanted to try, and had her stand there, supervise, direct, and even clean a little bit too! 🙂

Here are the results:

First off, was a wonderful salmon recipe with salt, pepper, grean beans, lemon, & crème fraîche! It was so flaky & delicious! We ate some right away, had some for leftovers, and froze one of the filets with the intention of adding the crème fraîche later.

Next, was a green chili recipe that included green chilies (obviously), spices, & Greek yogurt.Note: I did make the less spicy version with no cilnatro, nor serrano/jalepeno peppers. I would add more Greek yogurt if I made it again. We ate some right away again, and kept the rest for left overs.

Finally, we made a quinoa dish! It included frozen quinoa, bell peppers, onions, black beans, spices, & balsamic vinegar.

It was a fun day, and my refrigerator was fully stocked for the week!

Any new recipes you’d like to share?

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About eatingasapathtoyoga

Learning to savor food, yoga, & life.
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8 Responses to Cooking 102

  1. Nancy says:

    I’m always looking for good recipes for hot/cold veggie dishes that I can eat as leftovers. A neighbor made this broccoli salad and I am hooked. It’s a cold dish, also great to add pasta to it for a pasta salad, or cold rice, quinoa, and so on.

    Jan’s Broccoli Salad

    4 cups broccoli florets, cut in ½” pieces (no stems)
    1/2 cup chopped red onion
    1 cup shredded sharp cheddar cheese
    1 cup cooked and crumbled bacon
    1 cup Craisins

    Dressing:
    1 cup lo-fat mayonnaise
    2 tbsp. (12 packets) Splenda
    2 tbsp. red wine vinegar
    1/2 teasp. salt
    1/4 teasp. pepper

    Combine all salad ingredients in a large bowl and mix well.
    Combine dressing ingredients in a small bowl and mix well using a whisk.
    Add dressing to salad, mix thoroughly and refrigerate for at least one hour.

    I lighten it up with turkey bacon, cutting the mayo with greek yogurt (about half and half), and it’s still great.

    Enjoy!

  2. I think it’s great that you got yourself a mentor in this area!

    This has been one of my go-to recipes this summer, and the good news is that you can buy and chop all the veggies individually, or you can buy a bag of brocoli slaw (with cabbage and carrots) and just make the dressing (it stores well in the fridge for a few days):

    For the dressing:
    1/4 cup honey
    1/4 cup vegetable oil
    1/4 cup unseasoned rice vinegar (not the seasoned kind or it will be too salty. Can substitute regular white vinegar but the dressing will have more of a harsh flavor)
    1 tablespoon soy sauce
    1 teaspoon Asian sesame oil
    1 tablespoon peanut butter
    1/2 teaspoon salt
    1/4 teaspoon Sriracha hot sauce
    1 tablespoon minced fresh ginger
    1 large garlic clove, minced

    For the slaw:
    4 cups prepared broccoli slaw (or shredded cabbage)
    2 cups prepared shredded carrots (or grated in food processor)
    1 red pepper, thinly sliced into bite size pieces
    1 cup pre-cooked, shelled edamame (available fresh or frozen)
    2 medium scallions, finely chopped
    1/2 cup chopped salted peanuts
    1/2 cup loosely packed chopped fresh cilantro

    Directions

    Make the dressing by combining all ingredients in medium bowl. Stir with a whisk until peanut butter is dissolved. Set aside.

    Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

  3. Debbish says:

    I’m not much of a cook I must confess so perhaps I need a cooking mentor as well. I cook the same things all of the time and DO NOT use enough vegetables when I do cook. Once upon a time I used to make lots of stir fries stacked with vegetables, but I haven’t made one for months, instead having my old (not overly healthy) favourites!

    Great work!

    Deb

  4. Run Eat Play says:

    I havent made quinoa in forever – looks yummy! I love salmon with lite soy sauce, brown sugar, and olive oil. Simple and yummy!

  5. Kara says:

    Hubby makes really tasty quinoa. I was considering adding a cooking element based on the stuff he cooks. His salmon is fabulous. I’ll see if I can get his recipe…

    Good for you, very smart idea to get a cooking mentor. I don’t cook meat (don’t know how), so I would hire one to help build my confidence.

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